Luscious Lemon Meringue Cake made so simple. Lemon pudding in between each layer leaves this cake wonderfully moist and delicious.
1 box Lemon cake mix
1 small box Lemon pudding and pie filling mix
2 Egg whites
1/4 cup Granulated sugar
Oven Temp ~ as per package
Baking Time ~ as per package
Pan Type ~ two 8 inch round pans
Using two 8-inch round layer cake pans, mix, bake and cool cake
as directed on package. Cook lemon pudding and pie filling, mix as
directed for pie filling. Cool 30 minutes, stirring several times.
Beat egg whites until frothy in a bowl, gradually add sugar, beat until stiff but not dry.
Split each cake layer into 2 layers. Stack on cookie sheets or oven proof plates. Spread lemon pudding between layers and on top of cake. Spread lemon meringue on top and around sides of cake. Bake at 450 degrees F for 5 minutes, or until meringue is light brown. Cool Lemon Meringue Cake to room temperature before serving. Store cake in refrigerator.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!